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Strawberry-Shortcake Monkey Bread

  • Prep 15 min
  • Total 30 min
  • Ingredients 7
  • Servings 6

Make this super simple, summery dessert personal-size for your next patio party. MORE+ LESS-

Brooke McLay
October 4, 2016


can Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits
tablespoons butter
1 1/2
cups sugar
to 3 teaspoons grated lemon peel (1 medium)
tablespoons fresh lemon juice (1 medium)
pint (2 cups) fresh strawberries, sliced, tossed with 1 tablespoon sugar
scoops vanilla bean ice cream


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  • 1
    Heat oven to 375°F. Lightly spray 6 mini fluted tube cake pans or regular-size muffin cups with cooking spray.
  • 2
    Separate dough into 8 biscuits; cut each into quarters. In small microwavable bowl, microwave 3 tablespoons of the butter on High until melted. In second small bowl, mix 1/2 cup of the sugar and the lemon peel.
  • 3
    Dip each biscuit piece into butter; coat each with sugar mixture. Divide biscuit pieces evenly among pans.
  • 4
    In 1-quart saucepan, mix remaining 7 tablespoons butter, remaining 1 cup sugar and the lemon juice. Heat to boiling over medium-high heat. Drizzle lemon syrup evenly over biscuit pieces in each pan.
  • 5
    Bake 11 to 15 minutes or until dark golden brown. Invert breads onto cooling rack. Serve immediately with strawberries and ice cream.

Expert Tips

Get Creamy! Looking to lower the calories in this treat? Rather than serving it with ice cream, serve it will a dollop of fat-free whipped cream.

Berry Nice! Substitute fresh or frozen raspberries, blueberries or blackberries in this recipe for a truly delicious treat!

Nutrition Information

No nutrition information available for this recipe

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